Norwegian salmon and cob in a sesame crust with seaweed crumpets and health broth

Preparation info
  • Serves


    • Difficulty


Appears in

By Franck Dangereux

Published 2004

  • About

Idjiki is a type of seaweed that looks like tiny black bird tongues, found at Asian suppliers. It has the most delicious iodine flavour – exactly like the sea. Hondashi powder is made from dried bonito tuna For this recipe you need only a tiny pinch. Make a whole batch of crumpets and eat the lhe extras with hummus or taramasalata.


  • 900 g Norwegian salmon fillet, skin and bones removed
  • 900 g cob or Cape salmon fillet, skin and bones removed
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To rehydrate the Idjiki, put it on a plate with a little water for 15 minutes. Warm the milk and water slightly in a saucepan – nowhere near boiling. Put the liquid in a bowl, add the Idjiki, then work in the rest of the crumpet ingredients. This is easier with a blender, but you can do it by hand. Work until the batter is smooth and begins to thicken. Cover with a cloth and leave to ris